I think a fruit crisp is one of my favorite baked fruit desserts! I love this blueberry version that has some bright lemon added to the juicy ripe blueberries and some warm cinnamon added to the buttery crisp topping.
Here are a few other crisp recipes!
Berry Rhubarb Crisp
I love this simple dessert that is a cinch to pull together. It is amazing served slightly warm with a little scoop of vanilla ice cream…that starts to melt and mingle with the soft fruity juiciness…offset by the light tender crunch of the buttery brown sugared oatmeal topping…it just doesn’t get any better! You probably have the topping ingredients on hand right now – just pick up some yummy fruit and you are good to go!
Check out this recipe
Strawberry, Blueberry, Rhubarb Crisp
This dessert makes about 10-12 servings (13 x 9-inch pan.) I love this simple dessert that is a cinch to pull together. It is amazing served slightly warm with a little scoop of vanilla ice cream…that starts to melt and mingle with the soft fruity juiciness…offset by the light tender crunch of the buttery brown sugared oatmeal topping…it just doesn't get any better! You probably have the topping ingredients on hand right now – just pick up some yummy fruit and you are good to go!
Check out this recipe
Our Favorite Blueberry Crisp
I love this simple summery dessert that is a cinch to pull together. It is amazing served slightly warm with a little scoop of vanilla ice cream…that starts to melt and mingle with the soft fruity juiciness…offset by the light tender crunch of the buttery brown sugared oatmeal topping…it just doesn't get any better! You probably have the topping ingredients on hand right now – just pick up some blueberries and you are good to go!
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Servings: 6 servings
Ingredients
Fruit Mixture:
- 4 cups fresh blueberries (or thawed frozen)
- 1 tablespoon cornstarch
- 3 tablespoons light brown sugar, packed
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Topping Mixture:
- 1/3 cup butter cut into tablespoon pieces
- 1/2 cup light brown sugar, packed
- 1/2 cup flour
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup old fashioned oats
Instructions
- Preheat oven to 375 degrees. Grease a 2-quart baking dish. (8-9-inch x 2-inch deep round or square works too.)
- In large bowl, stir together berries, 3 T. brown sugar, cornstarch, lemon zest and juice. Pour into prepared baking dish.
- In food processor or chopper pulse together: butter, brown sugar, flour, salt and cinnamon until combined and crumbly. (You can also "cut-in" the butter into the dry ingredients by rubbing with your fingers or using a pastry blender.)
- Stir in oatmeal. Spread topping over fruit. (I like to squeeze together clumps of the crumb mixture.)
- Bake uncovered for 30-35 minutes or until the fruit is juicy and bubbling all over.
- Let cool 10 minutes – the juices will thicken slightly. Serve warm with vanilla ice cream or whipped cream if desired.
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 309kcal (15%) | Carbohydrates: 52g (17%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg (9%) | Sodium: 138mg (6%) | Potassium: 150mg (4%) | Fiber: 3g (13%) | Sugar: 34g (38%) | Vitamin A: 369IU (7%) | Vitamin C: 11mg (13%) | Calcium: 36mg (4%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
Can I use frozen blueberries in this recipe?
hi Sheila – yes, frozen thawed can be substituted! (if for some reason they give off a ton of liquid while thawing – I partially drain) I’ll add that as a note – TY!
One part of the recipe says a 9 inch square dish and the other one says a 13×9 dish. Which size does this make? It sounds delicious.
Hi DeeDee – The Blueberry crisp bakes in an 8-9-inch or 2 qt baking dish. I think you saw 13×9 in the description of the other crisp recipes that are linked at the top of the page. Take care!!
Very Good Indeed!!